Sorghum Flour is a cereal grain crop. It is most widely use by people living in Africa and India in their daily meals. It is gluten-free and easily substitutes for rice flour and any other gluten-free flour for all your favorite recipes! Great for breads, pizza dough, cakes, pastries, and as a breading agent. White sorghum flour is high in insoluble fiber with relatively small amounts of soluble fiber. The protein & starch components of grain sorghum are more slowly digested than other cereals and slow the rate of digestion for products made from white sorghum. Slower rates of digestibility are particularly beneficial for diabetics.